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Fish cutlets I

Chopped fish is stirred into a thick white sauce, chilled, shaped into pointed cakes, coated in egg white and rusk crumbs and fried in lard. Served standing against a potato border with tartare sauce. From Erken's Stor kokebok (1949), p. 161.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 161 (falt i det fri)

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About the dish

An elegant party dish: each cutlet gets a small piece of macaroni in its pointed end and is arranged neatly around a potato border on a round dish.

How to make it

  1. 1

    Season the fish

    Stir lemon juice and paprika into the chopped fish, free of skin and bones.

  2. 2

    Make the mixture

    Melt the butter, stir in the flour and add the milk. Bring to the boil and take off the heat. Stir in the fish and half of the chopped parsley. Let the mixture become completely cold.

  3. 3

    Shape and bread

    Shape the mixture into slightly pointed cakes. Turn them in egg white, then in rusk crumbs mixed with the rest of the parsley. Push a small piece of uncooked macaroni into the pointed end of each cake.

  4. 4

    Fry

    Fry the cutlets golden brown in lard.

  5. 5

    Arrange

    Serve the cutlets standing against a potato border on a round dish, with tartare sauce in the middle.

Changes from the original

Measures are modernised (gr. to g, dcl. to dl). A knife-tip is written as a pinch. The amounts of potato border, tartare sauce, macaroni and egg white are not given in the original.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 161)~77% of the text changedremovedadded
35 g smør. gr. smør 30 g hvetemel. gr. hvetemel 2 dl melk. dcl. melk ca. 300 g gr. fisk (ca., uten skinn og ben, hakket). 1 ss sitronsaft. spiseskje sitronsaft 1 klype knivsodd paprika (1 knivsodd). 1 ss spiseskje finhakket persille (finhakket, delt i to). eggehvite (til å vende karbonadene i). kavring (strødd, blandes med resten av persillen). makaroni (ukokt, et lite stykke til hver karbonade). smult (til steking). potetbord (til servering). tartarsaus (til servering). Rør sitronsaft og paprika inn i den hakkede fisken, som er fridd smult. Den for skinn og ben.. Smelt smøret, rør inn melet ben befridde hakkede fisk irøres sitronsaft og spe paprika. Smøret smeltes, irøres melet, spedes med melken. Gi det melken, gis et oppkok og ta det opkok, tas av varmen. Rør inn varmen, irøres fisken og halvparten av den finhakkede persillen. La stuingen bli helt kald.. Form persille. Når stuingen er ganske kold, dannes den til litt spisse kaker. Vend dem kaker, vendes i eggehvite og deretter eggehvite, derefter i kavring blandet med kavring, irørt resten av persillen. Stikk persillen; et lite stykke ukokt makaroni stikkes i den spisse enden ende av hver kake.. Stek karbonadene kakene, der koker gulbrune i smult.. Server karbonadene smultet. Serveres reist mot en potetbord på et rundt fat, med tartarsaus fat; i midten. midten serveres tartarsaus.

Note on Modernised

Mål er gjort moderne (gr. til g, dcl. til dl). «Knivsodd» er skrevet som en klype. Mengden potetbord, tartarsaus, makaroni og eggehvite er ikke oppgitt i originalen.

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Frequently asked questions

Why must the mixture become completely cold?
So it can be shaped into firm cakes that keep their shape while breading and frying.
What is the macaroni for?
A small piece of uncooked macaroni is pushed into the pointed end of each cutlet.
What is it served with?
The cutlets stand against a potato border on a round dish, with tartare sauce in the middle.

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